Perilla is an aromatic herb that’s prevalent in Korean dishes. You’ll commonly find them in soups and stews or used as a wrap for Korean BBQ. It’s a blend of mint, basil, anise, and cinnamon, making it bold and punchy in the most delightful ways.
The sauce for this recipe uses my Perilla Pesto recipe, which is a unique twist on the traditional Italian pesto. Instead of using basil for pesto, I’ve used perilla leaves instead. The result is a delicious fusion of rich, savory, and nutty tones of the pesto combined with minty, subtly spicy, and sweet notes of the perilla herb.
If you’re looking for innovative ways to elevate your pasta night at home, give this recipe a try!
- 6 oz long fusilli pasta or your choice of pasta
- 1/2 cup pasta water
- 1/4 cup perilla pesto (see note)
- 1 tsp salt
- burrata for garnish
- fresh perilla leaves thinly sliced for garnish
- In a pot with boiling water, add 1 teaspoon of salt. Once dissolved, add the pasta of your choice and cook according to the package instructions.
- Reserve 1/2 cup pasta water then strain the pasta.
- Transfer the drained pasta into a mixing bowl and add 1/4 cup of pasta water to start. You can add more later if needed. Add 1/4 cup perilla pesto and mix well. If the pasta is too dry, add a bit more pasta water until it reaches your desired consistency.
- Transfer the pasta to a serving plate. Garnish with burrata and fresh perilla leaves.
- Check out my Perilla Pesto recipe!